Name: Sesame-Ginger Tofu Noodles with Charred Bok Choy
Prep time: 15 min
Cook time: 20 min
Yield: 4 servings
Ingredients: 14 ounces firm tofu; 8 ounces egg noodles or ramen noodles; 1 pound bok choy; 3 tablespoon sesame oil; 2 tablespoon ginger; 3 clove garlic; 2 lime; 3 tablespoon soy sauce; 1 tablespoon rice vinegar; 1 teaspoon honey; ¼ teaspoon red pepper flakes; 2 tablespoon vegetable oil; 3 scallion; 1 tablespoon sesame seeds

Sesame-Ginger Tofu Noodles with Charred Bok Choy

weeknightvegetarianasianzesty

15 minPrep20 minCook4Serves

Ingredients

14 ouncesfirm tofu
8 ouncesegg noodles or ramen noodles
1 poundbok choy
3 tablespoonsesame oil
2 tablespoonginger
3 clovegarlic
2lime
3 tablespoonsoy sauce
1 tablespoonrice vinegar
1 teaspoonhoney
¼ teaspoonred pepper flakes
2 tablespoonvegetable oil
3scallion
1 tablespoonsesame seeds

Prep

01
Mince 2 tablespoons fresh ginger.
02
Mince 3 cloves garlic.
03
Trim 1 pound bok choy and cut in half lengthwise.
04
Slice 3 scallions on the bias.
05
Cut 2 limes into wedges for serving.

Method

01
Press tofu between paper towels under a weight for 10 minutes to remove excess moisture. Cut into 3/4-inch cubes.
02
Bring a large pot of salted water to a boil. Cook noodles until al dente, about 8 minutes. Drain and set aside.
03
While water heats, whisk together sesame oil, minced ginger, minced garlic, soy sauce, rice vinegar, honey, and red pepper flakes in a small bowl. Set aside.
04
Heat vegetable oil in a large skillet over high heat. Add tofu cubes and cook without stirring for 3 minutes until the bottom is golden. Toss and cook another 3 minutes until several sides are caramelized. Transfer to a plate.
05
Add bok choy to the same skillet, cut-side down. Cook for 2 minutes without moving until lightly charred, then stir and cook 2 more minutes until tender-crisp. Transfer to a plate.
06
Add cooked noodles and tofu back to the skillet. Pour sesame-ginger sauce over and toss to coat, about 1 minute on medium heat until combined.
07
Divide noodles among bowls. Top with charred bok choy, sliced scallions, and sesame seeds. Squeeze fresh lime juice over each bowl and serve immediately.

Spice Tips

The recipe has pleasant warmth from ginger and a subtle kick from red pepper flakes. For extra heat, add 1/2 teaspoon more red pepper flakes or a splash of sriracha to the sauce. For smoky depth, drizzle a few drops of chili oil at the end. If you prefer milder, reduce the ginger to 1 tablespoon and omit the red pepper flakes entirely.

For a protein boost, add a poached or soft-boiled egg on top. You can prep the sauce and tofu the morning of and store separately — just press the tofu right before cooking. Swap in any sturdy leafy green (spinach, kale, broccoli) for bok choy.